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Jim and Julie Sisk co-anchor our full morning coverage on "Good Morning Quad Cities" and the one-hour midday broadcast, "News 8 at 11".

Jim, Julie, and meteorologist James Zahara have been together on "Good Morning Quad Cities" since 2006.

Before coming to mornings, Jim was the anchor and producer of "News 8 at 6:30" and a reporter for "News 8 at 10". He's also anchored the 6 p.m. and 10 p.m. newscasts, the weekend broadcasts, and was a reporter on the streets when he joined the WQAD News 8 team in 1995.

Jim is also the host of "The Cities", a weekly half-hour public affairs program seen on WQPT-TV, the Quad Cities PBS station.

Before coming to the Quad Cities, Jim worked at WWMT-TV in Kalamazoo, Michigan as an anchor and reporter for six years. Prior to that, Jim was an anchor and reporter for seven years at WEAU-TV in Eau Claire, Wisconsin.

He got his start in radio in 1978 at WFON-FM in Fond du Lac, Wisconsin. He later joined WAXX/WAYY Radio Stations in Eau Claire, Wisconsin where he would start as an overnight Country music announcer before working in the station's radio news department as a reporter and anchor.

Jim is a graduate of the University of Wisconsin-Eau Claire School of Journalism. He's received numerous reporting awards from Iowa, Illinois, Wisconsin and Michigan. His long-form reporting earned him first place awards with the Iowa Associated Press, the Iowa Broadcast News Association, and the Illinois News Broadcasters Association.

Jim has been president of the Iowa Broadcast News Association (www.ibna.org) and is a past president of the Northwest Broadcast News Association (www.nbna.info), an organization serving broadcast journalists in six Midwestern states.

Recent Articles
  • Chef Scott: Barley Risotto

    One dish comfort foods are custom made for cold weather days.  And this recipe fits that bill, especially if you’d like a meatless alternative to the stews you might make in the depth of cold weather. Today, Chef Brad Scott invites senior Scott Community College chef Reese McRae to help out in the kitchens of Scott Community College. “Today we’re going to make a barley risotto, one of my more favorite dishes in the winter time as far as comfort […]

  • COUNTDOWN: 21 Days to Spring

    Cubs fans rejoice: February 27th has been a day they've waited a long time to see (and we're getting closer to Spring)

  • Pay It Forward: Rocky’s Dedicated Mentor

    Sa-Tosha Phillips receives $300 from Ascentra Credit Union for helping mentor Rocky students by setting a good example of the potential to succeed

  • COUNTDOWN: 22 Days Until Spring

    Today's Countdown to Spring comes from our Garden expert who knows a thing or two about warmer weather.

  • Chef Brad Scott: Shrimp Tacos

    Styay at home and save some bucks! Chef Scott has a shrimp taco recipe that will save you some green.

  • DeereSign

    Deere to lay off 120 in East Moline

    Deere & Company announced 120 employees will be laid of March 31 at the John Deere Harvester Works in East Moline.

  • Chef Scott: Steak au Poirve

    Thinking of a homemade meal for Valentine's Day. Chef Scott's peppered steak with Brandied sauce might be the taste you're looking for.

  • Pay It Forward: Getting Books to Muscatine Children

    News 8 and Ascentra Credit Union helps a volunteer improve children's literacy throughout Muscatine County

  • Chef Scott: The Hot Brown

    BETTENDORF, Iowa – We’re bringing the past onto you future lunch menu. Afterall, some dishes are timeless. “You know, back in the Roaring ’20’s, the Brown Hotel in Louisville, Kentucky had a dish that was absolutely out of this world,” says Chef Brad Scott, director of the Culinary Arts and Hospitality Management Center at the Scott Community College Bettendorf campus. “These are the ingredients necessary to make the Hot Brown which was created by Chef Frank Schmidt back in 1926.” […]

  • Chef Scott: Scalloped Potatoes and Ham

    Talk about comfort foods for the family, Chef Brad Scott makes a meal from his sister's recipe collection

  • Chef Brad Scott: Pork Wellington

    Chef Brad Scott says Pork Wellington is an upscale way to feature pork on your dinner table

  • Chef Scott: Chicken Tortilla Soup

    BETTENDORF, Iowa –  There is one word many cooks use in the depths of the winter cold. Soup. There’s no better food to warm you up while filling you up as well. And Chef Brad Scott, from the kitchens of Scott Community College, says soup is a great way to make good use of leftovers. “Today, we’re going to do a Chicken Tortilla soup with lots of color,” says Chef Scott, the head of the Culinary Arts and Hospitality Management […]